SAIT Polytechnic's Downtown Culinary Campus
Delicious Recipes from our Chefs alt text here

Salmon Wellington

Impress your dinner guests with beautifully prepared salmon wrapped in puff pastry. It's a step above ordinary, sure to please the most discerning of palates.

Directions

Preheat oven to 425°F.
Melt butter in a pan over medium heat. Add garlic and shallots, cooking until translucent.
Add spinach, salt and pepper, cooking until spinach is wilted.
Add cream cheese, parmesan and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place spoonful’s of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the pastry wrapped salmon over and transfer to a baking sheet lined with parchment paper.
Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife cutting shallow diagonal lines to create a crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes until pastry is golden brown.

Ingredients

2 tbsp butter

1 garlic clove, chopped

1/2 shallot, chopped

200g spinach

1 tsp salt, for spinach

1 tsp pepper, for spinach

110g cream cheese

30g parmesan cheese

2 tbsp fresh dill, chopped

1 sheet puff pastry

1 salmon fillet

1 tsp salt, for salmon

1 tsp pepper, for salmon

1 egg, beaten

share or like this recipe    Share this on Facebook Share on Twitter
A Sampling of our upcoming cooking classes

Saturday, December 15

Viennoiserie (Main Campus), 9:00 AM - 2:00 PM


Tuesday, January 8

Knife Skills (Main Campus), 6:00 PM - 9:00 PM


Thursday, January 10

Vegetarian, 5:30 PM - 8:30 PM


> Take a look at all of our upcoming classes!

Our recent recipes
Holiday Cranberry Chutney ':' Elevate your classic cranberry sauce with a versatile cranberry chutney.

Holiday Cranberry Chutney

Elevate your classic cranberry sauce with a versatile cranberry chutney. By Chef Michael Mandato
Double Chocolate Chip Cookies ':' A signature bakery item at the Culinary Campus, these decadent treats are a must for chocolate and cookie lovers alike.

Double Chocolate Chip Cookies

A signature bakery item at the Culinary Campus, these decadent treats are a must for chocolate and cookie lovers alike. By Chef Rolf Runkel
Pakora & Mint Chili Chutney ':' Hot and crispy, vegetable pakora is the perfect comfort food on a cold or rainy day.

Pakora & Mint Chili Chutney

Hot and crispy, vegetable pakora is the perfect comfort food on a cold or rainy day. By Chef Michael Mandato
Prosciutto, Apple and Arugula Sandwich ':' Upgrade your typical sandwich spread to fresh and fabulous.

Prosciutto, Apple and Arugula Sandwich

Upgrade your typical sandwich spread to fresh and fabulous. By Chef Mikael Volke
Decadent Chocolate Cream Pie ':' A chocolate filled pie that leaves nothing to be desired.

Decadent Chocolate Cream Pie

A chocolate filled pie that leaves nothing to be desired. By Chef Rose Warden
Double Smoked Bacon and Spinach Risotto ':' Comforting and sophisticated, this creamy risotto is as colourful as it is flavourful.

Double Smoked Bacon and Spinach Risotto

Comforting and sophisticated, this creamy risotto is as colourful as it is flavourful. By Chef Michael Allemeier


 
Top